Cilantro-Lime Steak Tacos
Green Chile Corn
Wine Recommendation
Stella Rosa Rosso
Ingredients
- ½ lb flank steak
- ¾ tsp ground cumin
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 lime, halved
- ½ avocado, chopped
- 4 corn tortillas, heated
- ¼ cup chopped fresh cilantro
- ⅓ cup crumbled queso fresco or cotija
Instructions
- Preheat broiler. Places steak on a rimmed baking sheet; sprinkle with cumin, salt, and pepper. Broil 4 to 6 minutes per side or to desired doneness. Let stand 5 to 10 minutes before slicing across the grain.
- Meanwhile, squeeze juice from lime half. Cut remaining half into wedges. Toss avocado with lime juice.
- Divide steak among tortillas. Top with avocado, cilantro, and queso fresco. Serve with lime wedges.
Side Dish Ingredients
- 1 cup frozen corn kernels, thawed
- 2 tsp olive oil
- ½ (4-oz) can mild diced green chiles
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook corn in hot oil in a skillet over medium-high heat 8 minutes or until lightly browned.
- Add green chiles; cook 2 minutes or until liquid evaporates. Stir in cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
433
|
106
|
539
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 29 | 15 | 44 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 365 | 82 | 447 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
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